3 cups Greek yogurt
1 to 1 1 /2 cups sugar (to taste)
1 cup lemon juice
1 tablespoon lemon zest
Directions:
Combine all the ingredients in a bowl and stir together until the sugar is dissolved. Refrigerate the mixture for a couple of hours until it is thoroughly chilled. Freeze in an ice cream maker per manufacturer's instructions.
When it has reached the consistency of soft serve, you can either scrape into a container and freeze overnight, or divide among popsicle molds and then freeze overnight. You can swirl the raspberries into the mixture before you freeze the yogurt. If you are making popsicles, you may want to cut the raspberries into pieces so you don't have large frozen berries in the pops.
Note: If you have those miniature Dixie cups, they are the perfect size for making little popsicles. Just pour in the churned base, insert some wooden sticks, chill in the freezer, and the next day you'll be able to peel off the paper and enjoy - hopefully under a warm summer sun
Recipe credit: dessertfirst.typepad.com
